Summary

Ingredients

• 1 celery root
• 100 g purslane (Postelein), or rocket or lamb`s lettuce
• 3 tablespoon balsamic vinegar
• 6 tablespoon olive oil, cold-pressed
• 50 g parmesan cheese
• salt and pepper
• Oyster mushrooms

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Instructions

1. Peel the celery and cut 12 thin slices (approx. 2 mm) from the middle part with the slicer. Use the rest of the tuber for other purposes.
2. Blanch the slices either in boiling water or in a steamer (4 min 100 °) until al dente and rinse in cold water.
3. Rinse off the Postelein (or rocket or lamb`s lettuce), cut off the stalk to taste.
4. Make a dressing from balsamic vinegar, olive oil, salt and pepper.
5. Season the celery slices with a little salt and pepper, distribute the salad on the slices, drizzle with the dressing and roll up.
6. Drizzle the rest of the dressing over the rolls and grate wafer-thin parmesan shavings.
7. Garnish with fried oyster mushrooms if you like.